My pies from last night, dough was 4 days old. I made a bigger batch so I could compare 2 and 4 day dough flavor. I think the flavor was better on day 4 but noticed a bit less oven spring and browning on the day 4 bake.

Guess more of the sugar was used up. All pies were cooked on a 1/4 inch steel plate for the first min and then transferred to a pizza pan to finish on a rack - oven at 550, total time about 5-6 min

Also tried a dairy free mozzarella for my other other half that does not eat dairy - it was pretty good - that one had roasted eggplant, onions and mushrooms...

Last pie is from the 2 day rise, second is the dairy free and the first pie is the 4 day rise.

I am still kinda of a noob at this, only made about 8 pies so far, but getting better at it. First pie pic was 100% Caputo 00 flour. Second was 50% Caputo 50% KA organic bread flour. I am liking that combo better.(Might try all KA organic bread flour next pie). First Pie was fermented 24 hours 2nd one was almost 3 days. The Sauce I use is a simple Cento SM Certified(bought at Costco in a 3 pac cans) blended with just fresh basil, fresh oregano, EVOO, pinch of crushed red pepper and a little Sea salt. The cheese is a block of whole milk low moisture mozzarella cheese I found at Costco, it really melts well and has a nice stretch to it and great flavor. Using an Emile Henry Pizza baking stone in a 1 hour 550F preheated oven. I guess I am not really aiming at specific style of pizza I do like both NY style and Neop style, so been combining elements from both, just stuff I like that tastes good to me. Hope they look ok, like I said I am still kinda of a noob lol, but I am learning a lot, this forum is amazing so happy I found it, so many people with tons of knowledge and extremely helpful.